Butternut Squash Risotto
This is not a risotto with butternut squash in it. It is a risotto made from butternut squash; the roasted flesh blended smooth with broth and used in place of stock, ladle by ladle, until the rice is creamy and the whole pot turns a deep, warm orange. The color alone is reason enough to make it in fall.
Ingredients
- 1/2 butternut squash seeded
- 1 tablespoon olive oil
- 1/2 cup Arborio rice
- 1/4 onion
- 0.25 cup white wine
- 1 2/3 cups broth chicken or vegetable
- salt & pepper
- 1 ounce Parmigiano Reggiano cheese
- 1 tablespoon sage
- 2 tablespoons cream optional
Instructions
- Preheat an oven to 425°F.
- Cut a butternut squash in half (we will only use one half for this recipe). Place the squash on a baking sheet lined with parchment paper and roast for about 25 minutes or until the squash is soft.
- Heat a tablespoon of olive oil in a Dutch oven or high-sided skillet and add the finely chopped onion. Sauté until the onion is tender and translucent, but not browned. (NOTE 1)
- Add the rice and toast it by stirring it until it starts to become translucent. You'll see white spots on the grains.
- Add the white wine to the skillet and loosen the particles that are stuck to the bottom of your pan (this is called deglazing). Stir until the wine is fully absorbed.
- Add 1/4-1/2 cup of heated broth and simmer and stir until it is fully absorbed.
- Scoop the flesh from the roasted squash into a blender or a food processor, add the remaining broth and blend until completely smooth. Use this as your cooking liquid for the remaining risotto additions.
- When the first addition of broth is fully absorbed, continue by adding the butternut squash liquid in stages. Continue adding more only after each addition is absorbed. Keep the rice at a medium simmer for the entire cooking process.
- After almost all the liquid is absorbed add half of the Parmigiano Reggiano cheese and stir until melted. You can also add a little bit of cream to enhance the creaminess of the dish. Divide risotto over 2 plates or bowls and garnish with remaining cheese and sage.
Notes
- The whole process of making risotto is explained in this post.
Nutrition
Calories: 476kcalCarbohydrates: 67gProtein: 11gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gSodium: 1025mgFiber: 6gSugar: 7g